Classic Rosewater Victoria Sponge | Great British Food Awards
www.greatbritishfoodawards.com
Pre heat the oven to 160°C/Fan 140°C/Gas 4. Grease and line the base of 2 x 23cm sandwich tins. Crack the eggs into a large mixing bowl, followed by the...
Ingredients
- 3 Clarence Court Braddock White duck eggs (250g total weight)
- 250g caster sugar, plus a little extra for dusting the finished cake
- 250g self-raising flour
- 2 tsps baking powder
- 250g unsalted butter, softened plus extra for greasing.
- 200ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla paste
- A few drops of rose water
- 100g good quality strawberry jam
- 150g fresh strawberries
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